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Pantry Shelf Ham And Vegetable Casserole

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Pantry Shelf Ham And Vegetable Casserole has a Unique taste. The ham and carrot gives the Pantry Shelf Ham And Vegetable Casserole Excellent taste.
  Canned condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Canned chicken 5 Ounce, chopped (1 Can)
  Diced cooked ham 1⁄2 Cup (8 tbs)
  Canned pearl onion 8 1⁄4 Ounce (1 Can)
  Canned baby carrots 7 1⁄2 Ounce (1 Can)
  Canned cut green asparagus 8 1⁄4 Ounce (1 Can)
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon, melted

Put enough soup in small greased casserole to cover bottom.
Add layers of chicken, ham, onions, carrots, and asparagus (use half of each).
Repeat, using remaining half of meat and vegetables.
Pour remaining soup over mixture.
Mix crumbs with butter; sprinkle over top of mixture.
Bake at 400 °F until mixture bubbles and crumbs are brown, about 45 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 801 Calories from Fat 306

% Daily Value*

Total Fat 37 g56.5%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 178 mg59.3%

Sodium 3660.8 mg152.5%

Total Carbohydrates 61 g20.3%

Dietary Fiber 10.8 g43.3%

Sugars 17.5 g

Protein 52 g103.3%

Vitamin A 310.9% Vitamin C 86.7%

Calcium 26% Iron 35.1%

*Based on a 2000 Calorie diet

Pantry Shelf Ham And Vegetable Casserole Recipe